My creamy tarragon chicken recipe might look fancy, but making everything in one pan means it’s easy enough for weeknight dinners! I use chicken tenders for quick cooking, add tender cremini mushrooms, and let everything simmer in a Dijon mustard cream sauce with plenty of fresh tarragon. It’s elevated enough for dinner guests, and totally family-approved!
Chicken with Mushrooms and Tarragon Cream Sauce
When I need an impressive yet simple dinner idea, juicy chicken with a creamy sauce is my go-to combo. I love a Dijon mustard sauce, and I wanted to use up some fresh tarragon and mushrooms I had on hand, so this rustic chicken dish is what I came up with!
This recipe is a lot like my creamy mushroom chicken, but Dijon adds more tanginess, and tarragon has a nice herb-y but slightly-sweet flavor profile. Using chicken tenders instead of breasts gives me the same juicy results, but they cook even faster. It doesn’t take long to make, but putting this tarragon chicken on the table always makes me feel like a gourmet chef!
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🙈 Learn from my mistake!
Chicken tenders cook extra fast, which means they can get dry during the final simmer if they’re overcooked at the start.
💡Lesson Learned: When browning the tenders in Step 2, pull them from the pan while they’re slightly under-cooked. They only need a couple minutes on each side! They’ll finish cooking later on with the sauce.
Creamy Tarragon Chicken Recipe
This one pan tarragon chicken recipe features juicy chicken tenders, mushrooms, and the creamiest Dijon sauce for an elegant weeknight dinner!
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Serves 6 servings
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Pat the chicken tenders dry and season with ¾ teaspoon salt, plus the paprika and pepper.
1½ pounds boneless, skinless chicken tenders, ¾ teaspoon sweet paprika, ½ teaspoon ground black pepper, 0.75 teaspoon sea salt
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 2–3 minutes per side; until lightly golden but not fully cooked through. Transfer to a plate and set aside.
2 tablespoons olive oil
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Reduce the heat to medium and add the mushrooms to the same skillet. Season with the remaining ¼ teaspoon salt. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown.
0.25 teaspoon sea salt, 12 ounces cremini mushrooms
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Add the garlic and cook for about 30 seconds, just until fragrant.
4 cloves garlic
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Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
1 cup chicken broth
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Stir in the Dijon and tarragon.
1 teaspoon Dijon mustard, 2 tablespoons chopped fresh tarragon
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Stir in the heavy cream.
¾ cup heavy cream
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Return the chicken and any juices to the pan and simmer gently for 5–7 minutes; or until the chicken is cooked through and the sauce has slightly thickened.
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Taste and adjust with additional salt or pepper if needed.
**Olive oil gives a cleaner finish while butter adds richness and nuttiness. Use butter if you want a more French-style profile. A mix of both works well
***Cremini mushrooms (aka Baby Bella) have deeper flavor than white buttons and hold texture in cream sauce.
****For best results use heavy cream. You can use half and half but the sauce will be thinner and less rich.
*****Tarragon gives the dish its distinct herbaceous, slightly anise-like flavor that cuts through richness. Find it in the herb section near parsley.
Becky’s Top Tips:
- Pat the chicken dry before seasoning. Removing the surface moisture helps the paprika and salt to adhere and ensures browning instead of steaming.
- Cook the mushrooms until dry. Letting the mushrooms release and reabsorb moisture concentrates their flavor and prevents a watery sauce.
- Don’t overcook the garlic. Garlic burns quickly and turns bitter. Adding it after mushrooms are cooked keeps the flavor sweet and aromatic.
- The cream can dull the spices a little, so I always do a final taste at the end and add some more salt or pepper if needed.
Make Ahead: Sear the chicken and cook the mushrooms ahead of time, then refrigerate. Finish with the broth and cream just before serving.
Storage: Store in an airtight container up to 3 days. The flavor actually deepens overnight. Warm over low heat with a splash of broth or cream to loosen the sauce and prevent splitting. Not suitable for freezing.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Creamy Tarragon Chicken Recipe
Amount Per Serving
Calories 296
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 106mg35%
Sodium 542mg24%
Potassium 790mg23%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 694IU14%
Vitamin C 3mg4%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Foolproof Tips
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Don’t forget to salt the mushrooms. Salt draws out moisture, which helps the mushrooms brown instead of steam. This is key if you want them to caramelize.
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Keep heat low when adding cream. Make sure the sauce is simmering gently — not boiling. If the sauce is too hot when you add the cream, it might separate or clump up. I always remove the pan from the heat when I add cream, just to be sure.
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Don’t add the tarragon too early. Fresh herbs tend to lose their punch the longer they cook, and we really want to taste the tarragon in the cream sauce. Adding it later in the recipe ensures its flavor shines through!
How to Make Tarragon Chicken Step by Step
Prep: Gather the list of ingredients for this chicken and tarragon mustard sauce recipe. Slice the mushrooms; mince the garlic; and chop some fresh tarragon. Set the heavy cream out on the counter to warm it up. This will help prevent it from curdling in the sauce.
Season the Chicken: Pat dry 1½ pounds of boneless, skinless chicken tenders with paper towels to remove any surface moisture. Then season all sides with ¾ teaspoon of salt, ¾ teaspoon of sweet paprika, and ½ teaspoon of ground black pepper.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken tenders to the pan in a single layer, so each piece has room to brown. Cook for 2–3 minutes per side, just until the tenders are lightly-golden and browned. They should not be fully cooked through at this point — they will finish cooking later in the sauce. Transfer to a plate and set aside.
Cook the Mushrooms: Reduce the heat to medium. Add 12 ounces of sliced cremini mushrooms to the same skillet, and season with the remaining ¼ teaspoon of salt. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown. Then add 4 minced cloves of garlic, and cook until fragrant; about 30 seconds.
Deglaze the Pan: Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly. These couple of minutes make a big difference to the final flavor! The simmering concentrates the flavor, so it really shines through after adding cream.
Make the Sauce: Next, stir in 1 teaspoon of Dijon mustard, 1-2 tablespoons of chopped fresh tarragon, and ¾ cup of heavy cream. Briefly remove the pan from heat while stirring the cream into the sauce, so that everything combines smoothly.
Finish the Dish: Return the browned chicken to the pan with the tarragon cream sauce. Simmer gently until the chicken is cooked through, and the sauce has slightly thickened; about 5-7 minutes. Season with salt and pepper to taste.
Serve: I love to serve this dish with buttery mashed potatoes, and it works great with noodles or rice too. For something lighter, a crisp green salad or cooked lemony greens will balance out the richness of the sauce.
How to Store and Reheat
Store tarragon chicken in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish, because the cream sauce will likely turn grainy when thawed. To reheat, warm on the stovetop over low heat, with a splash of broth or cream to loosen the sauce.
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